Grayling
Thymallus thymallus · Fish
Top 10 pairings
Grayling is the fine, white, faintly sweet flesh of the European grayling (Thymallus thymallus), a freshwater salmonid of cold, clean rivers across northern and central Europe. Famous among anglers for its towering, sail-like dorsal fin and its violet sheen, the fresh fish is said to carry a delicate scent of wild thyme — the trait that gave the genus its name, Thymallus.
Picking a good onedrag
Just landed: bright eyes, firm, clean smellOff: sunken eyes, soft, sour smell
Counter freshEveryday bestCook to 63 C / 145 F. Pregnant, older, a child or immunocompromised? No raw grayling, and chilled smoked only cooked in a dish: Listeria.
Eyes and gills, whole fishEyes clear but flattening; gills still red
The cut flesh, filletsMoist, a little gloss gone, edges clean
The pressSprings back, just a beat slower
Smell at the gills or fleshMild and neutral, the green note gone